Head Chef

The Signature Pub Group is a growing company which boasts a proud portfolio of 24 bars, restaurants and hotels throughout Scotland.

We are currently looking for chefs of all levels to work across the 12 venues within Edinburgh.

Looking for head chefs, sous chefs, chef de parties and commis chefs from a fresh food background to join the Signature team.

All our food is prepared fresh, within each establishment and there is an excellent opportunity to progress within the group.

Good training is provided.

Working for the Signature Company you will receive:
·25% Staff discount in all our venues on food and drink
·The opportunity to make more money from the employee recruitment referral programme
·Access to our online ‘perk’ page which includes free mobile phone insurance, discounts in high street shops, cinema tickets and more!

These positions are available now for the right candidate and also happy to wait for the right person to join our team.

Please apply to Ross Ingleson, Group Executive Chef with your up-to-date CV and reference details

No

I am looking for an experienced Head Chef to join this 10 bedroom Inn situated on the banks of Loch Awe.

You will be in charge of the kitchen ordering, stock control, rotas, training, menu planning, ensuring health and hygiene regulations are adhered to.

A great opportunity to work with fresh local ingredients, we require a chef who shows great attention to detail.

All our food is freshly prepared on site and we work with fantastic suppliers to source local and seasonal produce where available.

There is a train station located in the village which is the Glasgow to Oban main line.

This position is available now for the right candidate.

Please apply to Jessica at Chefs In Scotland with your up to date CV and reference details quoting 9337

Possible depending on their experience

Are you excited about learning new ingredients and cooking great food? We are looking for someone who wants to be part of a vibrant kitchen team, who can manage a kitchen with efficiency.

We are a hotel on the west coast of Scotland with an exciting new restaurant. We are passionate about food and have created a new branded restaurant that stands out in the marketplace.

Are you an inquisitive, energetic person seeking a challenge? The Kitchen Manager/ Chef will lead the kitchen team to produce the menu with excellent consistency and quality. You should, of course, have at least four years of experience in a fast-paced, highly successful kitchen environment.

The kitchen produces a variety of food for the two F&B outlets in our hotel. The hotel has been newly refurbished and is looking to develop the F&B side of the business into a profitable, stand-alone business. We are looking for someone who is highly organised and wants to manage a busy kitchen. If you feel you have the skills and interest in learning about new foods, we think you will fit in with our team.

You will be looking after the food our guests will enjoy, so we will look after you. Of course, we will invest in training for you. We offer a top salary and a variety of benefits depending on your skills and experience level.

Please forward a letter introducing yourself and a CV

No

Overview:

The Head Chef is responsible for food quality and service from all food producing areas. This should be accomplished through proper training and direction of all staff whilst producing budgeted profits and controlled costs. All areas of responsibility are to be maintained in accordance with The Health and Safety Work Act 1974.

Skills Required
• Excellent leadership skills. creative approach to the production of high quality food
• A business focused approach to managing a kitchen
• Excellent communication skills and an ability to build relationships throughout the business
• Good training skills
• Knowledge of purchasing, stock controls, supplies and equipment
• Knowledge of governmental regulations and safety standards
• Ability to work well in stressful and high pressure situations

Operational

Reporting to the Food and Beverage Manager the Head Chef’s role is to provide a “hands on” support to the junior chefs on all matters relating to hygiene and production of menus.

• To constantly deliver high quality food with attention to detail when presenting.

• Monitoring trends in sales and adapting menus accordingly

• Ensuring holding stock adheres to demand

• To assign schedules and ensure staff levels are appropriate with demand

• Supervise all production in the kitchen.

• To promote and maintain effective communications between all kitchen staff
• To maintain good working relations with other departments and develop effective lines of communication.
• To attend pre-service meetings with restaurant manager and communicate critical information regarding menu change, shortages and customer preferences.
• To communicate with the Directors and team individuals in a friendly, courteous and professional manner
• Trains staff in accident prevention and ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• To take a “hands on” approach as appropriate to the needs of the business.

Health and Safety
To meet regulatory health and hygiene standards and carry out regular audits on all kitchen areas with the support of the General Manager
• To maintain and supervise good housekeeping practices in all food production areas, strictly enforcing cleaning schedules throughout all reach-ins, walk-ins, freezers, machinery and other equipment.
• To establish systems and methods of operation to ensure cleanliness and hygiene in all back of house areas are to standards set and as cost effective as possible.
• Monitor and continually assess the effectiveness of cleaning procedures providing instruction where necessary to staff.
• Access the risks posed from fixed and portable electrical equipment and implement control measures to avoid risk.
• Implement COSHH assessments for all hazardous substances ensuring all staffs training.
• Ensure all New Hire staff are issued with Health and Safety induction packs and trained accordingly.
• To checks inventories to see proper storage and rotation of stock.

• Control the incidence of pests within work area. Minimize the risk posed by pests.
• Develop and implement a record system ensuring inspections are carried out by relevant contractors to determine the level of pests affecting areas of work.
• To ensure that all staff adheres to all fire, health and safety procedures.

Financial:
Controls and maintains projected budgets to achieve financial success of the business in areas of responsibility.

• Analyse recipes to assign prices to menus, based on food, labour, and overhead costs
• Submits a monthly stock report and ensures projected profits are achieved

• Meets with sales representatives in order to negotiate prices and order supplies focusing on Maximum profit.
• Understands the impact of department's operation on the overall business financial goals
• Assist in the effective management of the department including budgeting, forecasting, resource planning, and waste management

Human Resources:

Assists with the development and training of new and existing team members focusing on staff retention
• Excellent leadership of the kitchen brigade, including ensuring ongoing development of team members, and putting in place an effective approach to succession planning.
• To assist in the administration of the disciplinary and grievance procedures as laid down by the company, ensuring the proper attitude, appearance and discipline of associates.

• To establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.

To attend the following meetings:
• Daily pre-shift meetings
• Weekly managers and monthly Director / General Manager meeting

Please forward a letter introducing yourself and a CV

No

Situated on the Isle of Arran we are a small bistro serving good quality seafood and grill with massive potential for the right person to make a name for themselves. Local produce in abundance.

We are a family owned privately run restaurant and looking for someone who will fit in well with our small team.

We are looking for a Head chef to join us for the season.

We are looking for someone who can put their own stamp on the menu and we are more than happy to accept menu ideas for daily specials etc.

You will be in charge of all aspects of the kitchen including stock ordering, ensuring all health and safety is kept to a high standard.

Great for someone who loves Island life and who enjoys the outdoors.

The position is available now for the right candidate.

Please apply to Alan Dunlop with an up to date Cv and reference details.

There is work for partners in the hotel in front of house, there is also work for partners in a local care home which we are also in partnership with.

Salaries and hours to be discussed and negotiated.

Hamersay Hotel is a modern family run Hotel and Restaurant with a small and friendly team. Being in the Western Isles we like to serve as much fish shellfish and game as the weather allows, thus the menu changes daily.

We are looking for a head chef to join us for the season.

Situated in North Uist you will be working in a rural location and the position will either suit an existing head chef or a sous chef looking to move up.

Great for someone who likes fishing, walking and the lovely Scottish summers and the great outdoors.

This is a live in position which starts now until the end of October.

May suit either a single chef or a couple looking to work in the Scottish islands for the season.

Please apply to Amanda Leveson-Gower with an up-to-date CV and reference details

Front of House

I am recruiting for an award winning up and coming resort situated in Argyll not far from Loch Fyne.

Looking for a senior sous or head chef to join this growing company.

Multi-faceted operation including multiple rosettes and brasserie.

The resort has had a recent multimillion expansion to include award winning spa and leisure facilities.

Using the best quality produce available including diver caught Loch Fyne Scallops, Gigha Halibut and Venison locally sourced from the hills of Argyll.

Excellent company benefits including full use of the leisure facilities.

This position is available now for the right candidate and is a permanent all year round position.

Please email your current CV to Jessica at Chefs In Scotland quoting 9295

potentially yes depending on their experience

The Tobermory Hotel is a privately owned and run 15 bedroom hotel situated in Tobermory on the Isle of Mull.
Our kitchen is ultra modern with induction range and turbo oven.

We are currently seeking an experienced seasonal Chef to join our team.

The posiiton is available now until end October. Shellfish experience essential.

You will be responsible for all aspects of kitchen management, essential costings, GP awareness, health, hygiene and food safety including record keeping. You will also be responsible for the day to day smooth running of the kitchen including stock ordering/control, rotas, training junior staff members and menus.

Mull is a beautiful island and has a welcoming community. Tobermory itself has a high influx of visitors during the summer and is a bustling town, but only a few minutes walk to the beautiful countryside. You will be working with great local produce from the land and the sea.

Please apply via email with your current updated CV and reference details

Possible - depending on experience